Recipe

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• 3 or 4 potatoes
• 1 onion, chopped
• 3 carrots, sliced
• 1 or 2 stalks celery, chopped
• 1 tsp. salt
• 1 lb. ground beef
• 1 can english peas
• 1 can whole kernel corn
• 1 can tomatoes, cut up
• 1 small can tomato sauce
• 3/4 cup catsup
• 2 tbsp. mustard
• dash of hot sauce
• 1 or 2 jalapeno peppers
• 1 tsp. garlic salt
• 1 clove of garlic, chopped
• 1/8 tsp. pepper
• 1 tbsp. chili powder
• 1 tsp. thyme
• 1 cup uncooked macaroni

• 1 Peel potatoes; cut into small chunks. Place potatoes, onion,
• 2 carrots and celery in 6 quart saucepan; add about 2 quarts water.
• 3 Add salt. Bring to a boil; reduce heat. Simmer until vegetables
• 4 are tender.
• 5 Cook beef in skillet until brown; drain. Add to potato mixture.
• 6 Add peas, corn, tomatoes, tomato sauce, catsup, mustard, hot sauce.
• 7 Jalapeno peppers, garlic salt, garlic, pepper, chili powder and
• 8 thyme; simmer for 30 minutes, adding water, if needed.
• 9 Cook macaroni according to package directions; drain. Add to beef
• 10 mixture; simmer for 10 to 15 minutes longer. Remove jalapeno
• 11 peppers before serving. Yield: About 5 quarts.